Another collaboration featuring our smoked flour being made into Textbooks smoked sourdough

An article on smoking different things and our application in the baking world I co-wrote this one with Jessica

Jess and I collaborating for the Australian pastry chefs club lunch in 2014

A write up by rogue homme from my days at Single O goes into my philosophies on some of my signature dishes as their head chef

A little extract from a broadsheet article: titled is this the best bacon and egg roll in Sydney? Everyone else is probably here for the bacon-and-egg roll made with smoked milk buns from Textbook Boulangerie Patisserie; a manchego-and-mango barbeque sauce; purple-cabbage-heavy slaw; a soft-yolk egg; and some the best bacon in Sydney (chef Tommy Prosser’s own Black Market Bacon). Smokey, textural, savoury and hearty.
This represents the rest of the menu well. There’s nothing outlandish or experimental, but it’s all very well done. There’s a daily selection of fat baguettes. Granola comes with house-made (which requires a serious amount of effort from Prosser) coconut yoghurt, rhubarb compote, slices of Granny Smith and a puffy-crunchy seed garnish. House-smoked salmon sits with crunchy, roasted zucchini stalks, almonds and dill on a bed of cauliflower puree.